Blackened Catfish
Bold, spicy, smoky char on flaky fish — dinner in fifteen minutes.
What you'll need
The blackening spice
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne (more if you're brave)
- ½ teaspoon black pepper
The fish
- 4 catfish fillets
- 2 tablespoons olive oil
- 1 lemon, cut into wedges
Let's cook
- 1
Mix all the spices together in a little bowl. Give it a sniff — that's the flavor you're about to get.
- 2
Pat the fillets really dry, then coat both sides generously with the spice blend. Press it on so it sticks.
- 3
Get a cast-iron skillet good and hot, add the oil, and lay the fish down away from you. Let it be — don't poke it — for about 3 minutes so a dark crust forms.
- 4
Flip once and cook another 2–3 minutes, until the fish flakes easily with a fork.
- 5
Hit it with a squeeze of lemon right at the table. The bright citrus against that smoky char is the whole point.
Why this works
Blackening is a Gulf Coast classic — a screaming-hot pan turns a simple spice rub into a deep, smoky crust in minutes. It's proof that adventurous flavor doesn't need a long recipe or a fryer.
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